Cauliflower Chowder

Serving 4 people

30 min


  • bay leaves 2 bay leaves
  • carrots 2 carrots, diced
  • cauliflower 1 head cauliflower, cut into bite sized pieces
  • celery 2 stalks celery, diced
  • garlic 2 cloves garlic, chopped
  • gluten free flour 1/4 cup flour (rice flour for gluten free)
  • low sodium chicken broth 4 cups low sodium vegetable broth or chicken broth
  • milk 1 cup milk or cream
  • olive oil 2 tablespoons olive oil or butter
  • onion 1 onion, diced
  • salt salt, pepper and cayenne to taste
  • thyme 1 teaspoon thyme, chopped
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How to make it

  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.Slowly stir in the broth, deglazing the pan as you go, add the cauliflower and bay leaves, bring to a boil, reduce the heat and simmer until the cauliflower is tender, about 10-15 minutes.
  3. Add the cream, season with salt, pepper and cayenne to taste, remove the bay leaves, remove from the heat and enjoy.